Receta Coconut-Lentil Soup...
I'm finally ready for Christmas - all the shopping is done, the gifts have been wrapped and mailed and there are enough presents under the tree to make the boy smile. It will just be the 3 of us this year as the girl, SIL and Baby Max opted to spend Christmas in their home...so sad for me! They want to have their "own traditions!" Well excuse me, but TRADITION dictates that Christmas is to be spent at GRANDMA'S HOUSE! I have no say, no power, no pull...I have nothing but illusions/delusions of a Christmas spent with the ENTIRE family...and so far they're working and I've been able to be quite merry but come tomorrow morning I dare say I might feel a bit blue.
Some foodie friends popped over for dinner and I served them this soup...I thought a nice helping of something savory and warm that didn't include fudge, caramels or cookies might be just what they needed. And they loved this - and so did I. It's full of heart-healthy fiber, a teensy bit of spice and a nice dose of sweetness from the coconut milk that is added right at the end. This recipe makes enough for 12 and it reheats beautifully...making it the perfect pot of soup to serve after a long day of shopping at the mall.
- Coconut-Lentil Soup - Adapted From Good Housekeeping Magazine
- 2 lbs. dried lentils, picked through and rinsed
- 2 cans (49.5 oz.) chicken broth
- 4 cups water
- 1 tablespoon vegetable oil
- 2 tablespoons cumin seeds
- 2 large shallots, thinly sliced
- 1 cup sweetened shredded coconut
- 2 large potatoes, washed, unpeeled and cut into 1/2-inch cubes
- 16 oz. (1 bag of the pre-washed stuff) baby spinach
- 1 can (13.5 oz.) coconut milk (do not use cream of coconut)
In a large stock pot combine lentils, broth, and water. Heat to boiling on high heat. Cover and reduce heat to medium-low and simmer for 20 minutes or until lentils are tender. Meanwhile, in a large skillet, heat oil over medium-high heat until hot. Add cumin seeds and cook for 15 to 30 seconds or until fragrant, stirring constantly. Add shallots and coconut, cooking 3 minutes or until golden brown, stirring constantly. Stir in potatoes and cook for 2 minutes. Carefully pour potato mixture into the stock pot of lentils, stir to combine. Cover and cook for 10 minutes or until potatoes are fork tender. Stir in spinach and season with salt and pepper to taste. Cook for 2 minutes until spinach is wilted. Stir in coconut milk, cook until heated through. Serves 12.
"Love is what's in the room with you at Christmas if you stop opening presents and listen." ~ Unknown
One year ago: Family Home Evening Christmas Party
Two years ago: Mascarpone-Parmesan-Polenta Stuffed Tomatoes